1. A Warehouse Visit
By ,
Kaarshini Bhandari
B.VOC (RM & IT)-( 2014-17)
St. Francis college for women

2. Acknowledgement
 I would like to thank Mr. Anthony Mahendra Sir ,
Suresh Padhi Sir to accompany me to the
warehouse & give me an insight about what
actually a warehouse is & how it is eminent part of
retail industry . I would like to thank Arul Sir , who
guided us throughout warehouse & patiently
answered all my questions and even shared his no.
with us to clear all out doubts . Lastly I would like to
thank Dr. Subi Varghise ma’am to give us this
opportunity .

3. Contents
 Chapter 1 : Introduction
 Warehouse
 Warehousing
 Need for warehousing
 Types of warehouse
 Characteristics of ideal warehouse
 Functions of warehouse
 Advantages of warehouse
 WMS

4. Contents
 Chapter 2 : Reliance Retail Limited
 Vision
 Mission
 Food safety policy
 Quality policy
 A visit to CPC ( reliance )

5. Contents
 Chapter 3:Reliance Warehouse
 Introduction to kondlakoya branch
 operations performed
 Security check
 Receiving dock
 Weight check
 Visual check
 Bar coding & scanning
 Stored
 Allocation
 Scanning
 Dispatch

6. Contents
• Procurement & sale of goods
• Arrival quality inspection area
• Minor & major defect area
• Ripening of banana
• Cold storage
• Abbreviations

7. Contents
 Chapter 4:Annexure
 Chapter 5: Conclusion

8. Introduction
 We need different types of goods in
our day-to-day life . We may buy some
of these items in bulk & store them in
our house . Similarly businessman
also need those items throughout the
year without any break . These kind of
items are stored in a special place
called WAREHOUSE .

9. Warehousing
 Warehouse involves storage of goods
/ items required ( both finished & raw
materials) . Storage involves proper
arrangement for preserving goods
from time of their production or
purchase till the actual use . When this
storage is done on a large scale & in a
specified manner it is called
WAREHOUSING.

10. Need for Warehousing
 Seasonal production
 Seasonal demand
 Large scale production
 Quick supply
 Continuous production
 Price stabilization

11. Types of Warehouse
 Private Warehouse
 Public Warehouse
 Government Warehouse
 Bonded Warehouse
 Co-operative Warehouse

12. Characteristics Of Ideal
Warehouse
 Located at convenient place
 Mechanical & technologically forward
 Adequate space
 Preservation of perishable & non
perishable goods
 Protection from – sunlight rain wind dust
moisture & pests
 Parking space
 Security
 Fire fighting eqipment

13. Functions of Warehouse
 Storage of goods
 Protection of goods
 Risk bearing
 Financing
 Processing
 Grading & branding
 Transportation

14. Advantages of Warehousing
 Protection and preservation of goods
 Regular flow of goods
 Continuity in production
 Convenient location
 Easy handling
 Useful for small businessmen
 Creation of employment
 Facilitates sale of goods
 Availability of finance
 Reduces risk of loss

15. WMS
 A warehouse management system is a key
part of a supply chain management &
primarily aims to control the movement &
storage of materials within a warehouse &
process the associated transactions ,
including shipping , receiving , put away &
picking. The systems also direct & optimize
stock put away based on real time
information about the status of bin utilization .
A WMS monitors the progress of products
through the warehouse . It involves the
physical warehouse infrastructure , tracking
systems & communication between station .

18. Vision
 F.R.E.S.H- Receive fresh – Supply
fresh
 F: Foster farm to fork food supply
chain
 R: Raising continuously quality & food
safety standards
 E: Enforcing best practices at own &
supplier sites & Empowering
 S: Supplier , Service providers & Staff
by

19. Mission
 We shall aim at ever improving
performance in performance in
receiving & supplying fresh food
through .
◦ Customer centric approach (customer )
◦ Motivated & empowered manpower
(people)
◦ Optimized operations through delivery of
zero defect & sale food first time every
time (operations )
◦ optimum use of resource ( finance )

20. Food safety policy
 We shall ensure that
 Fresh food is protected during its journey
from farm to fork.
 Bio logical
 Chemical
 Physical hazards
Through ,
 proactive interventions at own & suppliers sites ;
 Investment in training & education of all along the supply
chain
 Alliance with farmers , middle-men, food handlers & internal
customers .
 Total companies with statutory & regulatory requirements .

21. Quality policy
 We shall ,
Clearly understand & accurately
internalize customer requirements in
order to improve on time delivery , F&V ,
quality , rating , picking & delivery
accuracy;
Motivate & empower people to improve
morale & reduce arrition ;
Demonstrate commitment to improve
productivity , food safety & quality;
Strive continuously to reduce operating
cost & supply chain losses .

22. A visit to reliance CPC unit
 With a vision to generate inclusive growth &
prosperity for farmers, vendor partners ,
small shopkeepers & consumers . Reliance
retail limited(RRL), a subsidiary to reliance
industry limited(RIL) , was set up to lead
reliance groups foray into organized retail.
Since its inception in 2006 RRL has grown
into an organization that caters to millions
of customers , thousands of farmers &
vendors . Based on its core growth strategy
of backward integration , RRL has value
chain starting from the farmers to the end

23. Reliance fresh is the convenience
store format which forms part of the retail
business of reliance industry of India . Reliance
plans to invest in excess of 25,000 crores in the
next 4 years in their retail division the have more
than 730 stores in country &they sell fruits ,
vegetables , staples , groceries , fresh juice ,
dairy , etc .

24. Floor map of CPC -
Kondlakoya

25. Introduction to CPC
 Reliance city processing unit is the
official warehouse of RRL. With third
party logistics named swarnalatha
enterprises .
 Located in kondlakoya village , Medchal .
 56000 square feet ( 40,000 sq ft . for
storage of fruits & vegetables & 16sq ft.
for dairy products)
 4 collection centers – Turkapally ,
Moinabad , Shankarapally & Kondlakoya
.
 They even buy merchandise from
wholesale market if need arises.

26. Operations performed at CPC-
Kondlakoya

27. Security check
 Once when the stock arrives the
warehouse , firstly the documents are
checked by the watchman at the gate .
If the papers match with the prior
information given to him the truck is
allowed in with conformation note .

28. Receiving dock
 When the stock passes further from security
it is received by the receiving dock . Here
the goods are received , data entry is done
by the operator . The information about
merchandise is entered .

29. Weight check
 Once the stock is received the stock is
weighted to find out if any shrinkage or
informality in the merchandise
received . If there are informalities
they are then and there rejected either
they are sent to the next section .

30. Visual check (grading &
branding)
 The goods are visually checked , from
every lot of merchandise received certain
number of crates are taken for sample
checking . This area where samples are
checked is called “ arrival quality
inspection are “ .
The goods are
graded into 3 categories then . The
goods which pass all arrival inspections
they are sent as “ fit for straight away
sell” or with minor & major defects .

32. Bar coding & Scanning
 Once the goods are selected to be
sold they are bar coded . There is a
new system of bar coding the crates in
which vegetables and fruits and other
items are kept are bar coded . Then
they are scanned and are further sent
for storing .

33. Stored
 Once goods are scanned & bar coded
properly they are stored according to the
requirement of goods as ice cream are
stored in refrigerated room less than -18
degree Celsius and apples between 2-4
degree Celsius .

35. Allocation or Staging
 Before the invoices for dispatch are prepared and
the merchandises are scanned they are staged /
allocated according to the 47 stores they are to be
sent . In kondlakoya branch they have a special
place which are tagged with the names of stores .
This makes it easy to recognize which stores
merchandise is it & we can avoid mistakes .

36. Scanning
 The goods are once staged then they
are scanned and the required
documents are prepared and then
rechecked .

37. Dispatch
 The documents and invoices made
are checked properly and are handed
over to the transport person .
According to the merchandise the
transport is allocated and the
merchandise is dispatched .

38. Few sections interesting – in detail

39. Procurement and sale of
goods
 Procures perishable goods .
 The procurement is done from agents
and dealers .
 The goods are procured from mandi &
national sourcing when required .
 The order should be placed minimum
48 hours ago.
 The sale of goods is done through
retailers & reliance fresh outlets .

40. Arrival quality inspection area
 Once the goods are procured from
receiving dock they are sent to the
arrival quality check area .
 the procured goods are checked and
graded in three grades
◦ A grade - no defect
◦ B grade - minor defect
◦ C grade - major defect

41.  A grade goods are the flow through goods
which can be sold directly .
 B grade goods have minor defects and if
15% of them is defected they are rejected
.
 C grade goods are major defected goods
and if 5% of goods are defected they are
rejected .
 ***the information is taken from
“fruit & vegetable specification book of
reliance retail limited 2011-2012 ”

43. Ripening of Banana
1. The bananas are bought in plastic crates in
perforated plastic covers .
2. The room temperature is set to 18 degrees after
the temperature of bananas is also the same
temperature 5% of ethylne gas and 95% of
hydrogen gas is released in the chamber for 40-
45 minutes .
3. the chamber is then sealed for 24 hours .
4. Next day the chamber is opened for 10 minutes
and then it is sealed for 3 days . How ever in
every 24 hours they are checked once.
5. All 4 days the humidity is maintained at 18
degrees Celsius . 4th the day the bananas are
ripened .

44. Cold storage
 A home for many perishable goods is
cold storage section . Apples , kiwis
,cheese and ice cream .
 There are different cold storage units
◦ 2 -4 degrees –for imported apples
,cheese , kiwi ,etc
◦ -18 degrees – for ice creams .

46. Abbreviations
 CPC – City Processing Centre
 NRR – Non Reliance Retail
 RR - Reliance Retail
 CCP – Critical Control Point
 CM – Certified Machine
 PV – Physical Verification
 FCE – Fruit Control Equipment Machine
 VAP – Value Added Process
 DEO – Data Entry Operator
 BOPT – Battery Operated Pallet Truck
 FFSC – Fresh Fruit Supply Chain

47. Annexure

48. Stock transfer note

49. Storage of greens.

50. Route map

51. Merchandise received from
list

52. Air handling unit

54. Conclusion
 The visit to warehouse was a eye-
opener we learned many new things
about warehouse . The term
Warehouse was very basic for me I
thought it as just a place used for
storage , but after the visit I have
understood it is a place where many
processes take place . It is eminent
part of retail industry and surely is an
employment seeker .